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Strawberry Torte... aka Celebration Cake!
From Dorothy McNett's recipes at www.dorothymcnett.com. Serves at least 12. You do not need to use the whipping cream, just the berries, if desired. I also like to combine other berries or kiwi fruit with the strawberries.
4 egg whites
Preheat oven to 300 degrees. Line two 8 or 9 inch round cake pans with parchment paper circles and brush lightly with oil. In batter bowl, using an electric beater, beat the egg whites until stiff, and then gradually beat in the 1 cup sugar and the 1/2 teaspoon vanilla. Set aside. In another bowl combine soft butter, sugar, egg yolks, vanilla, flour, seeds, baking powder, and milk. Using the same electric beater, beat until smooth. Spread this mixture evenly into the two prepared cake pans. Now gently spread the reserved egg white topping over the cakes. Bake 35 - 45 minutes, until nicely browned and set up. Allow cakes to cool in pans. When cool, invert one cake on serving plate, topping side down. Gently combine the strawberries with the whipped cream. Pile on top of the first layer. Place the second layer on top with the topping upright. Sprinkle with powdered sugar and cinnamon.
Recipe created 1999-04-12.